Samosa Recipe (Green Peas and Potato Samosa)
Samosa is a popular Indian snack with a crispy and a spiced potato-pea filling. This step-by-step samosa recipe shows you how to make perfect samosas at home with simple ingredients. Enjoy them as a tea-time snack or a festive appetizer with Indian chutneys.
Equipment
- 1 Mixing bowl
- 1 Rolling Pin
- 1 Frying pan
- 1 Slotted spoon
- 1 Knife or dough cutter
Ingredients
- 2 cups all-purpose flour maida
- 4 tablespoons oil or ghee
- 1/2 teaspoon salt
- 1/2 teaspoon carom seeds ajwain
- 1/2 cup water adjust as needed
- 3 large potatoes boiled & mashed
- 1/2 cup green peas boiled (optional)
- 1 teaspoon cumin seeds
- 1 teaspoon grated ginger
- 1 green chili chopped (optional)
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1 teaspoon dry mango powder amchur or lemon juice
- Salt to taste
- 2 tablespoons chopped coriander leaves
- 2 tablespoons oil
- Oil for deep frying
Instructions
- In a large bowl, combine flour, salt, and ajwain to prepare the dough for samosa.
- Add oil or ghee and rub it into the flour until it resembles breadcrumbs.
- Gradually add water and knead into a firm dough. Don't add too much water otherwise it will soak oil.
- Cover the samosa dough with a cloth and let it rest for 30 minutes.
- Heat 2 tbsp oil in a pan, add cumin seeds and let them splutter.
- Add ginger and green chili, sauté briefly.
- Add green peas and cook for 1–2 minutes.
- Stir in mashed potatoes, spices, and salt to make spicy samosa filling.
- Cook for 2 minutes and finish with chopped coriander leaves. Let it cool.
- Divide dough into small balls and roll each into an oval shape.
- To shape the samosa, cut the oval in half to form two semi-circles.
- Wet the straight edge, form a cone shape, and seal.
- Fill the samosa with 1–2 tbsp filling but avoid overfilling the samosa, seal the top with water, and set aside.
- Heat oil in a deep pan over medium-low heat.
- Fry samosas in batches on medium heat until samosas turn golden and crispy.
- Turn samosas occasionally to ensure even frying from all sides.
- Remove samosas from oil and drain on paper towels.
- Serve hot samosas with mint chutney, tamarind chutney, or ketchup.
Notes
- Use firm dough for a flaky crust Samosas.
- Fry on low heat for crispy samosas.
- It is important to seal edges well to avoid breakage or oil seepage.
- Let the filling cool before stuffing.
- Avoid overfilling the samosas, as they may break while frying and the potato filling can absorb excess oil.